Beef - Sirloin Tip Roast

This is the perfect cut for a classic roast beef dinner.

A sirloin roast is sure to be an impressive centerpiece on your holiday table or for any special occasion.

Sirloin is a lean cut of meat, however it does not lack in flavor!

This bone in roast is cut from the hind quarters of the cow in the sirloin subprime section.

The difference between the sirloin steak roast and the sirloin tip roast comes down to where exactly it is cut from on the cow.

The mid-section, provides the most tender meat. It’s located behind the ribs, and this section of the cow doesn't get much of a work out. This is where the most expensive cuts come from, such as the filet and tenderloin. Just behind the loin is the sirloin, which gives us the top sirloin. Moving back to the rump, we get the sirloin tip. The further back you go, the more muscular and tougher the beef.

Because the sirloin area gets lots of exercise from the cows roaming around on wide open pastures, it can be tough if not properly cooked.

Don't let that deter you though, just be sure to cook it low and slow, it is absolutely worth the wait!

This roast is wonderful when marinated for at least 2-3 hours or overnight, covered in a spice rub, and then cooked to a perfect medium to medium rare.

One of the best things about cooking a whole roast is the left overs!

Left over sirloin is great for sandwiches, sliced and added to salads, toss it in a soup or stew and more!

*Our beef is frozen when fresh and packed in a vacuum sealed package.

Our beef comes from our 100% grass-fed and finished cows!

The cows here at Wolf Oak farm spend their time out on our pastures grazing on diverse grasses and clover.

We also over-seed additional types of forbs, legumes and shrubs for a well balanced salad bar for our livestock.

All that grass-fed goodness absolutely shines through in the quality, taste, and nutrition of our pasture raised beef.